At a glance
Wipe portobello caps clean, remove the stems and gills and marinate them in olive oil, balsamic, soy and garlic for 30 minutes. Smoke them gill side up at 250°F for 45 minutes to 1 hour until tender and juicy. Melt cheese on top for the last 5 minutes and serve them in buns as smoked portobello burgers.
Portobello mushrooms are meaty, earthy and full of savory flavor, and they soak up smoke like a sponge. Smoked whole caps make a satisfying vegetarian main or a rich side, and topped with melted cheese in a toasted bun they make one of the best vegetarian burgers you can cook outdoors.
Preparing portobellos
Mushrooms absorb water, so wipe them clean rather than rinsing. Twist out the stems and scrape the dark gills from the underside with a spoon. The gills are edible, but they turn the marinade and anything they touch an inky black and can taste muddy.
Why marinate?
Portobellos are mild on their own. A short soak in olive oil, balsamic, soy and garlic adds savory depth and helps them stay moist on the smoker. Thirty minutes is plenty. Any longer and they turn soft. If you like hearty vegetarian dishes on the smoker, try our cauliflower steaks and smoked jackfruit.
Recipe
Smoked Portobello Mushrooms
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min plus 30 minutes marinating
- Makes
- 4 servings
- Smoker 250°F (121°C)
- About 45 minutes to 1 hour
- Done when tender and juicy
Ingredients
Mushrooms
- 4 large portobello mushroom caps
- 1/4 cup (60 ml) olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 garlic cloves, grated
- 1 tsp chopped fresh thyme
- 1/2 tsp black pepper
For burgers (optional)
- 4 slices provolone or Swiss cheese
- 4 brioche buns
- Arugula, roasted red peppers and garlic mayonnaise
Equipment
- Smoker
- Spoon
- Zip top bag or shallow dish
Method
- Wipe the mushrooms clean with a damp paper towel. Twist out the stems and scrape out the dark gills with a spoon.
- Whisk the oil, vinegar, soy sauce, garlic, thyme and pepper. Coat the caps and marinate for 30 minutes.
- Heat the smoker to 250°F (121°C) with hickory, oak or cherry.
- Smoke the caps gill side up for 45 minutes to 1 hour, brushing with leftover marinade halfway, until tender and juicy.
- For burgers, lay a slice of cheese on each cap for the last 5 minutes to melt.
- Serve whole, sliced, or in toasted buns with arugula, peppers and garlic mayonnaise.
Notes
- Scraping out the gills stops them turning everything dark and muddy.
- Do not soak mushrooms in water. They absorb it and will not take on smoke.
Serving ideas
- As burgers with provolone, roasted peppers and garlic mayonnaise.
- Sliced over steak, like our bavette.
- Chopped into risotto, pasta or a warm grain salad.
Frequently asked questions
How long do you smoke portobello mushrooms?
About 45 minutes to 1 hour at 250°F, until tender and juicy.
Can I smoke button or cremini mushrooms?
Yes. Toss them in the same marinade and smoke them in a grill basket for 45 minutes to 1 hour, stirring once.
Can I stuff smoked portobellos?
Yes. Fill the caps with cheese, spinach and breadcrumbs for the last 15 minutes of smoking.